Broccoli Riced Cauliflower Casserole Recipes

BROCCOLI CAULIFLOWER CHEESY RICE CASSEROLE

Steps:

• 1. Cook Rice according to package.
• 2. Cook broccoli and cauliflower according to package.
• 3. Saute' onion in butter until tender.
• 4. Add soup , Velveeta cheese and milk to the onions ; cook until cheese is melted.
• 5. Fold in cooked rice and cooked vegetables to the cheese mixture.
• 6. Pour into a greased baking dish ; cover and cook @ 325° for 30 minutes.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
• Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

RICE, BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
• Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
• Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
• Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
• Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
• NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

BROCCOLI & RICED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together the cream cheese, sour cream, soup, salt, pepper and cheddar cheese.
• Stir in riced cauliflower then stir in broccoli.
• Spread broccoli mixture into a greased 9x13 casserole dish.
• In a small bowl, stir together butter and breadcrumbs then sprinkle over broccoli mixture.
• Bake 45 minutes. If breadcrumbs are not golden, turn the broiler on and watch carefully until you achieve golden color.

BROCCOLI CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish with nonstick cooking spray or butter.
• Melt butter in a skillet and add flour. Stir constantly and cook until there are no lumps. Cook for 2-3 minutes on medium-low heat until the roux turns blonde in color.
• Slowly pour in whole milk and whisk constantly until its smooth. Bring it to a slow boil.
• Stir in Dijon Mustard and Hot Sauce. Stir in Freshly Ground Black Pepper, Salt, Dried Oregano, Italian Seasoning, onion powder, and garlic powder.
• Stir in Mayonnaise and whisk well until there are no lumps and the sauce is silky smooth and creamy. Remove it off the heat.
• Stir in Broccoli florets, Cauliflower rice, Shredded Sharp Cheddar Cheese, and Shredded Mozzarella Cheese.
• Transfer to a 9x13 inch baking dish. Bake in a preheated oven for 30-minutes or until the cheese is melty and bubbly.
• Remove from oven and garnish with freshly chopped parsley. Serve right away.

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

BROCCOLI , CAULIFLOWER AND RICE CASSEROLE

Steps:

• Cook rice according to instructions.
• Layer all ingredients ending with cheese.
• Cover and bake at 350F for 1 hour.